Black-eyed Peas and Collard Greens Recipe | Dr. McDougall

Ingredients

• 1 White onion, finely diced
• 5 Cloves Garlic, minced
• 4 Stalks Celery, finely diced
• 1 Red bell pepper, finely diced
• 3 Bay leaves
• 2 Tbsp Powdered thyme
• 1/2-1 Tsp Cayenne pepper
• 2-2 1/4 Cups Black-eyed peas
• 6-8 Cups Vegetable broth
• Salt and pepper to taste
• 2 Cups White Jasmine rice (traditional) or brown Basmati (healthier)
• 4 Cups Vegetable broth
• 1 Bunch Green onions, cut finely
• 2 White onions, chopped
• 4 Bunches Collard greens, stripped from stems and cut into large pieces
• 4 Tbsp Apple cider vinegar (or to taste)
• 2 Tsp Brown sugar (or to taste)